Sunday Dinner

Tonight we invited a few friends over for dinner. Usually it is just Andrew and I on Sunday evenings so it was fun to have company! Whether with friends or not, my family's stuffed pepper recipe is a yummy, healthy winter meal! Above all, it is GREAT to eat leftover for lunch and/or dinner the first couple days of the work week. Try this recipe with a light Pinot Grigio (I recommend Kris Pinot Grigio, which you can find at many wine shops for $13-$14).

Stuffed Peppers
4 large green/red/orange/yellow bell peppers - whatever your favorite is :)
1/2 cup Italian Dressing (I use a light Italian)
1 medium onion, chopped
1 tbsp. Italian seasoning
1 lb of either ground chuck OR 1 lb. ground turkey OR I use 1/2 lb. lean ground turkey and 1/2 lb lean ground turkey with Italian seasoning (tastes like Italian sausage) *look for Jennie-O ground turkey
2/3 cup cooked rice (I use brown rice) *this is 1/2 cup uncooked rice
1/3 cup dry bread crumbs (either regular or the Italian seasoned kind - I use the Italian though)
3 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley
1 egg, well beaten
1 8 oz. can tomato sauce
1/4 cup water
1 cup mozzarella cheese

Parboil peppers in salt water after removing stems, seeds and cutting them in half (this means boiling them for 2-3 minutes), drain the peppers
In a large skillet, heat 1/4 cup of Italian Dressing, add Italian seasoning and onion, saute onion until transparent
Add meat to the onions and brown meat well
Transfer meat/onion mixture to a bowl, add cooked rice and allow mix to cool slightly
Stir bread crumbs, Parmesan cheese, parsley and egg into meat mix
Place peppers in greased baking dish and scoop meat mix into the pepper halves
In a small bowl, combine the remaining Italian dressing with the tomato sauce and water. Pour over peppers
Bake peppers for 20 minutes at 350 degrees, remove peppers and sprinkle with Mozz. cheese, then put back into the oven until cheese is melted (about 5 mins)

I sprinkle the peppers with a little Italian seasoning on the top to finish them.

Tip: You can make this recipe ahead of time up to the point right before you put the sauce over the peppers - refrigerate covered until you are ready to cook them.